Helen’s Restaurant; 2014 Spring Restaurant Week
Menu and contact information for the 2014 Spring Restaurant Week.

- 2527 W. Main Street
- 804.358.4370
- hellensrva.com
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Course one
Chose one
- Carrot ginger soup — With garlic croutons, smoked paprika, tarragon oil, and chives
- Citrus & roasted beets — Shaved fennel, goat cheese, pistachio, and white balsamic vinaigrette
- Cucumber & green bean salad — Baby arugula, quick-pickled shallots, bell pepper, and green goddess dressing
- Steamed mussels — With pernod broth, herbs de provence, tomatoes, matchstick potatoes, and lemon aioli
- Housemade strozapretti — With peas, asparagus, spinach, zucchini, pesto, and parmesan
Course two
Choose one
- Braised beef short rib — With poached garlic mashed potatoes, roasted baby carrots, broccoli rabe, and white cheddar sauce
- Bacon-wrapped pork tenderloin — With country sausage-apple stuffing, baked black lentils, cabbage-bell pepper slaw, and Virginia barbecue glaze
- Coq au vin blanc — With poached garlic mashed potatoes, spring vegetables, and natural jus
- Caramelized sea scallops — With butternut squash purée, spring vegetable succotash, gremolata, tarragon oil
- Shrimp & grits — With wild caught shrimp, smoked gouda grits, and Southern soffritto
- Cauliflower & mushroom carbonara — Fettuccine, spicy vegetarian sausage, peas, thyme, and parmesan sauce
Course three
Choose one
- Strawberry-Rhubarb & Banana Sorbet
- Chocolate & Hazelnut Torte — With raspberry caramel, cocoa cream, and hazelnut praline
- Mousse parfait — Dark chocolate mousse, peanut butter mousse, and chocolate crumble
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